Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (rang...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2022-01-01
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| Sraith: | Polish Journal of Food and Nutrition Sciences |
| Ábhair: | |
| Rochtain ar líne: | http://journal.pan.olsztyn.pl/Drying-Kinetics-and-Changes-of-Total-Phenolic-Content-Antioxidant-Activity-and-Color,144835,0,2.html |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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